I like kebabs. They're delicious, they look cool, and they're fun to cook and eat. What more could you ask for? Well, how about a recipe! I've recently come across a couple of kebab references in movies: one in Get Smart, the other in Knotting Hill. Both are funny, but the people who say the lines are British, and they say "Ke-baaab" -- I'll have to check with my Persian colleague to see how we're supposed to say it.
This recipe hails from the LCBO magazine of all places. (For anyone who stumbles upon this blog from beyond Ontario, the LCBO is the Liquor Control Board of Ontario and they control all the booze sales in the province -- it's a monopoly, but they have massive buying power, decent deals, nice selection, and some pretty friendly and helpful staff: so I'll take it. They also have a cool magazine full of booze and recipes!)
Now. In the LCBO magazine, they recommend saving the marinade and using it to baste the kebabs. I have no idea how this made it through the food safety editor. MAYBE the acid in the orange juice is enough to keep the bacteria at bay, but I wouldn't bet my next day on it (since I'd have to spend it on the can if I was wrong). Better to use it now on the raw kebabs. If you need to baste (like if you used some super lean cut of pork) then I'd recommend making a new batch of orange juice and oil instead. But if you have a nice fatty roast like I do here, just skip the whole basting pain and grill in happiness.
Hope you like it!